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A stack of to die for blueberry muffins on a grey napkin in a round metal tin, next to a silver cup holding a bunch of fresh blueberries.

To Die For Blueberry Muffins


  • Author: Alejandra | The Littlest Crumb
  • Total Time: 40 minutes
  • Yield: 16 muffins 1x
  • Diet: Vegetarian

Description

These muffins fresh out of the oven with a morning cappuccino are truly to die for. Packed with fresh blueberries, every bite contains a fresh explosion of blueberry flavor. They come together quickly, and are easy to make fresh for a Sunday brunch.


Ingredients

Scale
  • 2 cups (240g) all purpose flour
  • 6 ½ tbsp (80g) granulated sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt 
  • ⅓ cup (75g) butter, melted
  • 6 ½ tbsp (87g) brown sugar, packed
  • 2 large eggs
  • ¼ cup (54g) vegetable oil
  • ¼ cup (57g) sour cream
  • ¾ cup (175ml) buttermilk
  • 2 cups (380g) blueberries
  • 3 tbsp turbinado sugar (optional)

Instructions

Notes

  • Frozen blueberries: If you are using frozen blueberries, don’t thaw them, but drain any excess liquid. Then lightly coat them in a small amount of extra flour before adding them into the batter.
  • Buttermilk substitute: For a buttermilk substitute, mix 2 ¼ tsp of lemon juice with ¾ cup milk. Let the mixture sit for 20-30 minutes until it becomes slightly lumpy. Then add this into the recipe as a 1:1 substitute for buttermilk.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Muffins
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 203
  • Sugar: 15.3g
  • Sodium: 237mg
  • Fat: 8.9g
  • Saturated Fat: 3.4g
  • Unsaturated Fat: 4.8g
  • Trans Fat: 0.3g
  • Carbohydrates: 28g
  • Fiber: 0.9g
  • Protein: 3.1g
  • Cholesterol: 36mg

Keywords: blueberry, blueberries, breakfast muffins, bakery muffins